1 can tomato soup
1/2 c. Wesson oil
1/4 c. white vinegar
2 tbsp. honey or sugar
1 tbsp. finely chopped onion
2 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced

Put all ingredients in blender and run on high for 1 minute. (Excellent with fresh raw vegetables in the summer and early fall. Spoon over and serve.) Keep refrigerated. Makes 2-2 1/2 cups.